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Ingredients
| eggs: 1 (separated) |
| granulated sugar: 1/3 cup |
| 2% milk: 1/3 cup |
| salted butter: 1 Tbl (melted) |
| all-purpose flour (unsifted): 1 Tbl |
| salt: 1 dash |
| lemon juice: 2 Tbl |
| lemon peel: 1/2 tsp (grated) |
Lemon Pudding Souffles
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
- In a small mixing bowl, beat egg yolk until slightly thickened.
- Gradually add sugar, beating until thick and lemon-colored.
- Beat in the milk, butter, flour and salt.
- Ltir in lemon juice and peel.
- In a small mixing bowl, beat egg white until stiff peaks form.
- With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
- Divide between two ungreased 6 ounce ramekins or custard cups.
- Place in an 8 inch square baking dish; add i inch of hot water to dish.
- Bake at 350 F for 25-30 minutes or until tops are golden brown.
- If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.